On my first trip to Cafe Aion, my husband and I had these delicious roast beets, which impressed me both with the deliciousness and simplicity of the flavors. I didn’t really know I even liked beets until this past year, but it turns out I only disliked the mushy canned nonsense that passes for beets; fresh ones are so much better. So with beets an excellent fall crop that take us into the chilly season, I asked for the recipe. Lucky for me, these are as simple to prepare as they seem! Can’t wait to serve these beauties as part of an autumn menu.
|Roast Beets Recipe||
- 1 dozen beets
- 1 orange
- a few sprigs of thyme
- head of garlic
- freash mint leaves
- feta cheese
- toasted almonds
- 2T minced shallots macerated in red wine vinegar
- nice olive oil
- Pre-heat oven to 350 degrees.
- Trim the greens and beards off the beets, be sure to save them as they are delicious sauteed in some olive oil with garlic (add to scrambled eggs for a great breakfast). Arrange the washed beets in a small roasting pan that can accommodate them in a single layer. Sprinkle the whole thyme sprigs over the beets, also slice the head of garlic in half and toss it in, skins and all. The orange gets cut in half as well, squeeze the juice over the beets and add the orange halves to the pan. Cover the pan tightly with foil and bake for 40 minutes(if the beets are cue ball sized, larger = longer, smaller = less time). Take a peek at them and poke with a small sharp knife. It should easily go into the center of the beet. Remember that the beet will continue cooking a little bit after it is removed from the oven, and that a mushy beet is gross.
- When the beets are cool enough to handle rub the skins off with a dish towel. Slice into quarters or 1/6ths. Toss the beets in a spoon full of shallots & pinch of salt and spoon into the serving bowl. Top with chopped mint, crumbled feta, toasted almonds and drizzle nicely with olive oil. Enjoy!